Whip It With Z: Thanksgiving Cinnamon Pumpkin Pie Bars by Guest Chef Brianna Meurer

Happy Thanksgiving Creative$! Finalizing your menu for Thanksgiving? Well we got you covered! Add these delicious Cinnamon Pumpkin Pie Bars specially crafted by our Guest Chef! It's hard to eat just one, but with the healthier ingredients, we promise it's a sweet treat that won't leave you feeling all empty inside.

Peep below for the delicious recipe! Enjoy and remember to always give thanks!


Cinnamon Pumpkin Pie Bars:

Crust:
• 2c Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola
• 1 tbsp coconut oil
• 1/2 tsp pumpkin pie spice

Filling:
• 1 1/4c pumpkin puree
• 1/4c unsweetened vanilla cashew milk
• 2.5 tbl pure maple syrup
• 3 tbl coconut sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/4 tsp nutmeg
• 1/4 tsp salt

Topping:
• 1/3c Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola
• 1tsp cinnamon

Directions:
Preheat oven to 325. Combine 2c granola and 1/2 tsp pumpkin pie spice in a chopper until crumbly. Add tbsp of coconut oil and mix or chop to combine. Evenly spread and press crust mixture in a 8x8 pan. Put in the oven for 10 minutes.

Meanwhile, mix all filling ingredients together in a bowl. Once crust is done, take out and turn your oven up to 350. Pour filling mixture evenly on the crust. Put in the oven for 40 mins. While the bars are baking, chop 1/3c granola and 1 tsp cinnamon slightly. Set aside. Once 40mins are up, take pan out of the oven, sprinkle the topping on top, slightly press down and put them back in for 5 minutes. Let cool before serving. I highly recommend putting them in the fridge and serving chilled with whip cream and a sprinkle of cinnamon. Happy Thanksgiving!

*Note, these are great to make a day ahead and store in the fridge.